Baked Potatoes with Olives, Tomatoes and Rosemary
4 servings
60 minutes
Baked potatoes with olives, tomatoes, and rosemary are a true embodiment of Mediterranean cuisine. This recipe comes to us from sunny Greece, where simple ingredients turn into culinary masterpieces. Tender potatoes with a golden crust, juicy cherry tomatoes, tangy olives infused with the aroma of fresh rosemary create a perfect blend of flavors and textures. The dish is rich with a slight tang and herbal notes, and its preparation requires no special skills. Baked potatoes are great as a standalone dish or as a side to meat or fish. It will fill your home with the aroma of Mediterranean herbs and give you the feeling of a cozy home dinner as if you were transported to a warm Greek evening by the sea.
1
We boil the potatoes in their skins. Then we peel and slice them into 1 cm thick rounds.
- Potato: 4 pieces
2
We cut the cherries in half and do the same with the olives and olives. We mix all of this (including potatoes) in a bowl, add salt, pepper, chopped rosemary, and lightly season with olive oil.
- Cherry tomatoes: 300 g
- Green olives: 100 g
- Black olives: 100 g
- Rosemary: 20 g
3
We take a baking dish. Line the bottom with parchment paper, drizzle with oil, and sprinkle with a little salt. Then, place our ingredients in the dish and bake in the oven (220 degrees) for 15 minutes.
